Martha Stewart’s Extra Easy Pigs in a Blanket are the ultimate party appetizer or snack—crispy, savory, and irresistibly fun to eat. With just a few simple ingredients, including puff pastry and cooked sausages, you’ll have these golden, bite-sized treats ready in no time. Perfect for game day, family gatherings, or as a quick snack, these pigs in a blanket are a guaranteed crowd-pleaser.
Why Everyone Will Love This Recipe
- Crispy puff pastry that puffs up perfectly in the oven
- Filled with savory sausages and a sweet honey mustard kick
- Quick and simple to prepare—no fuss, just flavor
- Fun to serve and eat, great for any occasion
- Versatile—serve with mustard, ketchup, or your favorite dip
What Are Pigs in a Blanket?
Pigs in a blanket are a popular snack made by wrapping sausages in dough—usually pastry or biscuit dough—and baking them until golden and crispy. This version, courtesy of Martha Stewart, uses puff pastry for a light, flaky crust, paired with cooked sausages and a sweet honey mustard glaze. It’s a snack that’s easy to make but always impresses guests with its delightful crunch and savory filling.
Cooking Tips
- Use pre-cooked sausages for a quicker prep time—no need to cook the sausages before wrapping them in pastry.
- Chill the wrapped pastries for 30 minutes before baking to prevent them from losing their shape during cooking.
- Add a twist: Feel free to experiment with different mustards (like Dijon or spicy brown) to suit your taste.
- Make them bite-sized: For smaller appetizers, cut the sausages into halves before wrapping them in pastry.
Frequently Asked Questions
Can I use a different type of sausage?
Yes! While this recipe calls for cooked sausages, you can use any variety, such as cocktail sausages, breakfast links, or even vegetarian sausages for a plant-based version.
Do I have to chill the pigs in a blanket before baking?
Yes! Chilling the wrapped pastries helps them hold their shape and ensures a flakier puff pastry. If you're in a hurry, you can skip this step, but the result may not be as crisp.
Can I make these ahead of time?
Definitely. You can wrap the sausages in pastry and refrigerate them for up to 24 hours before baking. Just be sure to bring them to room temperature before baking for the best results.
What should I serve with these?
Serve them with your favorite dipping sauces such as whole-grain mustard, ketchup, or a tangy barbecue sauce.
How to Store
Leftover pigs in a blanket can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes, or until heated through and crispy.
How to Freeze
To freeze, place unbaked pigs in a blanket on a baking sheet in a single layer. Freeze until solid, then transfer to a freezer-safe bag or container. Bake directly from the freezer at 400°F for 25–30 minutes, or until golden and puffed.
Ingredients
- 2 sheets of puff pastry (one package)
- Honey Dijon mustard
- 1 package of cooked sausages
- 1 large egg, beaten
- Poppy seeds, for sprinkling
- Whole-grain mustard, for serving
How to Make Martha Stewart’s Extra Easy Pigs in a Blanket
- Roll out the pastry: Roll each puff pastry sheet into a 12-inch square. Cut each sheet into 4-inch squares.
- Prepare the pastry: Brush the bottom half of each square with honey Dijon mustard and the top half with beaten egg.
- Add the sausages: Cut cooked sausages into 4-inch slices. Place a slice of sausage in the center of each pastry square.
- Wrap the sausages: Roll each square around the sausage and press the edges to seal.
- Finish with egg wash: Brush the tops of the pastries with the remaining beaten egg and sprinkle with poppy seeds.
- Chill the pastries: Place the wrapped pigs in a blanket 1 inch apart on a lined baking sheet. Refrigerate for about 30 minutes to firm up.
- Preheat and bake: Preheat the oven to 400°F. Bake for 25 minutes or until the pastry is puffed and golden brown.
- Serve: Serve the pigs in a blanket on a large platter with a side of whole-grain mustard for dipping.
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